Cholesterol oxidation products: biological effects; formation, content and determination in food

F. Guardiola; M. Rafecas; R. Codony; J. Boatella

doi:10.3989/gya.1991.v42.i1.1280

Cholesterol oxidation products: biological effects; formation, content and determination in food

Authors

F. Guardiola Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
M. Rafecas Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
R. Codony Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona
J. Boatella Unidad de Nutrición y Bromatología. Departamento de Ciencias Fisiológicas Humanas y de la Nutrición. Facultad de Farmacia. Universidad de Barcelona

DOI:

https://doi.org/10.3989/gya.1991.v42.i1.1280

Keywords:

Analysis, Biological effect, Cholesterol oxidation product, Food, Information (paper)

Abstract

We make a bibliographical review on the main aspects related to the cholesterol oxidation products, including their biological effects, their presence and formation in food and their analytical determination.

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Published

1991-02-28

How to Cite

Guardiola F, Rafecas M, Codony R, Boatella J. Cholesterol oxidation products: biological effects; formation, content and determination in food. Grasas aceites [Internet]. 1991Feb.28 [cited 2025May1];42(1):74-83. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1280

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Issue

Vol. 42 No. 1 (1991)

Section

Reviews

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